Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cookie Disasters

Ginsou

By Ginsou
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Ginsou Explorer
Ginsou
Posted

I've just about given up on cookies. Why do they fall flat and spread out all over the place and hard as rocks?

This has happened with a gluten free boxed mix, so I tried from scratch. Still a disaster. I've tried baking on a greased cookie sheet, ungreased sheet, silicone mat, oven and convection.

I'm looking to come as close as I can to the dark ginger cookies that Pamela's Cookies produces, also a decent Chocolate Chip cookie. I'm looking for a soft cookie that doesn't fall apart when picked up.

Any tried and true cookie recipes?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Mom23boys Contributor
Mom23boys
Posted

Would your recipe allow you an egg or 2??

Ginsou Explorer
Ginsou
Posted
  • Author

The recipe is for ginger creme cookies on the Montina baking supplement box. It calls for 1 egg. It's the next day, and I'm still experimenting!!! I chilled the dough overnight, no luck. I've tried parchment paper, no luck.I've increased and decreased the oven temperature. Hmmmmm....meatloaf recipes call for an egg "to hold the ingredients together"....I still have batter left, perhaps I will toss in an extra egg.

About 4 of the cookies came out OK...I immediately ate them. I always eat my mistakes, and hubby does also. These would be wonderful crushed over ice cream. I'm lactose,casein, gluten and soy intolerant, and they do not sell rice ice cream here.Yum, perhaps lemon sorbet.

I'm not trying to put Pamela's out of business, I love their cookies, but would like to be able to make some fairly normal ones for myself once in a while.

Ginsou Explorer
Ginsou
Posted
  • Author

Success!! When I added another egg, the batter was too thin. Added more flour (sorghum), added salt and xanthan gum....which were not ingredients in the original recipe.... and they are now perfect! Soft, delicious. Glad I did not give up.

I have to use canola oil , coconut oil or Spectrum shortening when baking.....so if I cut back a bit on the oil and shortening things should turn out fine.

I've noticed some pre-packaged mixes or recipes do not have xantham gum or salt in the ingredients....thought it was a bit odd.

Now to perfect a chocolate chip recipe.......

lonewolf Collaborator
lonewolf
Posted

Here is a recipe that I've used with great results. If you add in some sliced almonds they're very similar to Pamela's cookies.

Molasses Cookies

2 C Brown Rice Flour

1/2 tsp xanthan gum

1/2 tsp ginger

3/4 tsp cinnamon

1/2 tsp salt

1 Tbs Ener-G Egg Replacer

1/4 C oil (Canola, melted coconut oil or butter- if using butter cut salt)

2/3 C Molasses

1/3 C Honey

Sift dry ingredients 3 times. Add oil and sweeteners and mix well. Keep stirring until the dough is the right texture - it might take longer than you think, but it will work. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10 minutes. Makes 3 dozen.

I make chocolate chip cookies using Spectrum Shortening. I add about 1/3 C almond butter and a bit (~2 Tbs) extra flour and they turn out great! I just follow the recipe from Betty Crocker.

Trillian Rookie
Trillian
Posted
I've just about given up on cookies. Why do they fall flat and spread out all over the place and hard as rocks?

This has happened with a gluten free boxed mix, so I tried from scratch. Still a disaster. I've tried baking on a greased cookie sheet, ungreased sheet, silicone mat, oven and convection.

I'm looking to come as close as I can to the dark ginger cookies that Pamela's Cookies produces, also a decent Chocolate Chip cookie. I'm looking for a soft cookie that doesn't fall apart when picked up.

Any tried and true cookie recipes?

Another idea about baking and items that come out flat with items that include baking powder...

When mixing the wet and dry ingredients, do not overmix and get the pan into the oven as fast as possible.

Ginsou Explorer
Ginsou
Posted
  • Author

Thank you so much for the hints and recipes. I've been gluten-free for about 3 months now, and I'm becoming a seasoned pro, thanks to this forum. Each day is easier and easier.

I don't have a Betty Crocker recipe, but I do have one from Land of Lakes for chocolate chip cookies that I will try next week. I'm also learning to cut a recipe that I haven't tried before in 1/2 so if it doesn't work out, I won't have to stuff myself with a miserable failure. I eat it regardless of the outcome.

Addendum: I googled for the chocolate chip recipe and found it. I'm originally from Massachusetts, so recognized the recipe immediately...that is the original one I used to use.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,074
    • Most Online (within 30 mins)
      7,748
    Amy1620
    Newest Member
    Amy1620
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
    • Russ H
      KAN-101 Treatment for Coeliac Disease

      By Russ H · Posted

      This treatment looks promising. Its aim is to provoke immune tolerance of gluten, possibly curing the disease. It passed the phase 2 trial with flying colours, and I came across a post on Reddit by one of the study volunteers. Apparently, the results were good enough that the company is applying for fast track approval.  Anokion Announces Positive Symptom Data from its Phase 2 Trial Evaluating KAN-101 for the Treatment of Celiac Disease https://www.reddit.com/r/Celiac/comments/1krx2wh/kan_101_trial_put_on_hold/
    • Scott Adams
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By Scott Adams · Posted

      BTW, we've done other articles on this topic that I wanted to share here (not to condone smoking!):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.